Travel Reference
In-Depth Information
sum along with handmade noodles (taffy-pulled out in the dining room), a respect-
ablefive-spiced fish,andcrispvegetables. The
San Angel Inn
intheMexicoPavilion
is associated with the famous Debler family of Mexico City.
Les Chefs de France
and
Monsieur Paul
, the brainchildren of master chefs Paul Bocuse, the late Gaston
Lenôtre, and Roger Vergé, are serious dining destinations. When making your reser-
vation, check his schedule with a cast member.
Liliane loves meeting the princesses at Norway's
Akershus Royal Banquet
Hall
, but Bob finds the buffet stodgy, smoky, and cheese- and mayonnaise-heavy.
(If smoked meats are your thing, he thinks the smoked turkey legs from the outdoor
vendors are far better.)
Among the places the culinary staff actually recommends (off the record) are the
classic-Continental prix-fixe
Victoria & Albert's
at the Grand Floridian, where you
pay $200 a head to have every waitress introduce herself as Vicky and all the waiters
as Al; the
Flying Fish Cafe; Artist Point; Jiko; Sanaa; Cítricos;
and the ultra-chic
California Grill
.
BOB
OK, because you've been good, I'll tell you the one junk food to blow
your calorie budget on: In Epcot's France Pavilion, there's a cart that sells
bags of cinnamon-glazed pecans and almonds. Don't say we never spoil
you.
Another thing: A lot of the food at Disney World, particularly the fast food, isn't
exactly healthy. (Funnel cakes? Happy Meals?) But this is an area that the parks have
started to address.
Artist's Palette
at Saratoga Springs Resort and
Sunshine Seasons
in the Land Pavilion at Epcot are “fast casual” spots where the food is freshly pre-
pared, often when you order it, but can be carried out or taken to nearby tables. At
